I was hesitant about making these because I tend to prefer my ribs grilled and/or smoked and I was REALLY worried when I saw them just sitting in all that liquid. I used three packages of baby back ribs and doubled the sauce recipe (no onions on the 2nd batch of sauce). I took the first batch of sauce and took all the onions out and put them on the bottom of two foil grilling trays. I put sauce on top of that... then I started placing my ribs on that. I split some in singles and others in doubles. I did follow the 20 minute basting routine and agree with most everyone that after about 2hours they were nearly done so at that point, I lowered the heat to 300 and kept going. By the end the sauce was nice and thick and I actually was able to drain off the grease and put the sauce in a gravy boat and serve it next to the ribs. They were DELICIOUS! I am beyond impressed with this recipe and it will be made again. Another perk -- It makes your whole house smell DELICIOUS!
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